There is a turkey in my refrigerator. Rightly, not a whole turkey. A whole turkey would neither have fit on my bicycle nor in my miniscule oven. A significant portion of a turkey, however, with some light meat and some dark meat. Newsflash to Elizabeth: Turkeys are surprisingly heavy. As in, I was unprepared for the fact that although I tried to balance my bicycle with potatoes, apples, and other produce, it was (unfortunately) impossible. My bike was still dangerously tippy until I worked up the momentum to stabilize it (and even then). Slowing down was exciting. Honestly, had I sat and thought about it for very long, I would have realized that frozen meat was going to be denser than brussels sprouts. But I didn't. Fortunately, I got home safely, and so did the turkey, and now it is sitting in my refrigerator thawing, and I am dreading going back to the grocery store tomorrow after work to get the apple juice (and other things) I forgot. It is not the end of the world that I forgot them; they would not have fit on my bicycle anyway.
Also, the closer it comes the more I realize that I have no idea what the hell I am doing. It will, potentially, be an exciting Thanksgiving. At least there will only be four other people to witness my crazed humiliation.
4 comments:
I am doing a turkey breast on the bone + some turkey thighs; I imagine this is similar to what you have. This is the recipe I'm using: http://query.nytimes.com/gst/fullpage.html?res=980CE0DC1E31F93BA25752C1A96E958260
Will prolly have to adjust some since dark meat takes longer to cook than white.
isn't bicycle balancing fun?!
Here's the food tv one with apple juice:
Ingredients
2 cups apple cider, plus 2 tablespoons
1/4 cup salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 teaspoon chopped
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more for turkey
Freshly ground black pepper
1 (10-ounce) bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
Directions
In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
Preheat oven to 425 degrees F.
Then it goes on to a peach glaze, which just sounded way too sweet. If you really need to, you can see it here:
http://www.foodnetwork.com/recipes/sunny-anderson/roasted-turkey-breast-with-peach-rosemary-glaze-recipe/index.html
How did it turn out?
Post a Comment